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Vegan Holiday Recipes
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Turkeyless Tetrazzini
From: Karen Sonnessa

Recipe By : Vegetarian Times, November 1998 Serving Size : 8


  • 1 cup sliced mushrooms -- (see note)
  • 2 tablespoons dry white wine
  • 2 cups cubed chinese-style extra-firm tofu or smoked tofu
  • 5 cups cooked spaghetti -- drained and cooled
  • 1/2 cup blanched -- sliced almonds
  • 4 tablespoons flour
  • 4 tablespoons vegetable oil or butter
  • 2 cups vegetable or mushroom broth
  • 1/8 teaspoon white pepper
  • 1 cup soymilk -- heated
  • 1 tablespoon almonds -- (optional)
Preheat oven to 350 degrees.
In saute pan over medium-low heat, cook mushrooms in wine until mushrooms release their moisture and are cooked through, about 8 minutes.
Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.

Combine flour and oil in saucepan over low heat.
Stir until smooth paste forms.
Add broth, a little at a time, stirring after each addition until smooth.
Remove from heat and stir in pepper, soymilk.
Lightly oil baking pan or ovenproof casserole.
Combine pasta mixture with sauce; place in pan or casserole.

Topping: Sprinkle on or almonds. Bake until golden brown on top, about 30 minutes. Makes 8 servings.

Note: Use any type of mushroom you prefer: white button, brown or a mixture of wild varieties.

Variations: As a time-saver, 2 cups of mushroom soup prepared according to package directions with either milk or water can be used rather than making the sauce from scratch.

Per 1-Cup Serving:
404 Cal.; 18g Prot.; 22g Fat; 36g Carb.; 15mg Chol.; 66mg Sod.; 3g Fiber.